Welcome to my whole foods cooking blog. I believe that food and eating are essential to our life as human beings and in forming a strong social connection to the world around us. This blog is a way to experiment with recipes and educate myself and anyone else who stumbles by on the history and benefits of eating slow, whole foods.

1. Heat oil over medium heat in a medium sized sauce pan2. Saute onions in oil until slightly translucent3. Add peppers and saute for 5 min4. Meanwhile blend coconut milk, broth, and pumpkin with an immersion blender5. Add curry paste and saute for an additional 3 min incorporating into vegetables6. Add coconut pumpkin mixture to pan along with ginger and lemongrass7. Cook with the lid off for approximately 30 min, stirring occasionally8. Add shrimp and continue to cook until shrimp are fully cooked9. Serve hot over Jasmine rice or enjoy a bowl alone!

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About Me

I am a foodie who found out she had a gluten allergy soon after completing culinary school. I believe that the best food for your body is the kind that doesn't have to go through excessive processing to get to you and that you can eat relatively unadulterated. Other than my love for all things food and food culture related, I love just about any outdoor activity including, but not limited to, swimming, backpacking, scuba diving, and yoga. I have a culinary arts degree from the Culinary Institute of American and am currently going to school for hotel/restaurant administration.